The other day, I came up with the (brilliant) idea to make mozzarella stuffed turkey meatballs. To go along with them, I decided to make spaghetti squash, because, you know, I try to be healthy and squash is healthier than pasta, even whole wheat pasta.

I had never had spaghetti squash before, and I had been wanting to try it. I figured this was the perfect occasion. This was very tasty and really, really easy. You pretty much just cut the squash in half, take out the seeds, season it with salt, pepper, and olive oil, and bake it. Then when it comes out, just scrape it with a fork and it shreds right up. I know you can cook these in the microwave too, but I really like the flavor of roasted squash. The top gets kind of browned and caramelized, and I think it adds a little extra flavor. Plus, I already had the oven on for the meatballs, so why not?

Roasted Spaghetti Squash

1 spaghetti squash

extra virgin olive oil

salt and pepper

Preheat oven to 350 degrees.

Cover a baking pan with aluminum foil. Cut the spaghetti squash in half length-wise and scoop out the seeds with a spoon. Lay the squash halves on the baking sheet, cut side up. Lightly coat the tops of the squash with the olive oil and then season with salt and pepper to your taste. Turn the squash halves over so the cut, hollow sides are down. Bake for about one hour, or until the rind gives easily when pressed.

Set the squash aside until it is cool enough to handle. Using a fork, scrape the flesh of the squash, which will easily turn into strings.